Description
This Sourdough Discard Focaccia Bread recipe is a delicious way to use up sourdough discard by transforming it into a beautifully airy and flavorful focaccia. With a soft, pillowy texture and a crisp golden crust enhanced by olive oil and sea salt, this focaccia is perfect for sandwiches, dipping, or serving alongside your favorite meals. The recipe involves a simple fermentation process, multiple stretch and fold techniques for gluten development, and baking in a 9×13 inch pan for even, tender crumb.
Ingredients
Dough Ingredients
- 240 grams sourdough discard (about 1 cup)
- 390 grams warm water (100ºF) (about 1 1/2 cup plus 2 Tablespoons)
- 8 grams instant yeast (2 teaspoons)
- 10 grams salt (1.5 teaspoons)
- 550 grams bread flour (about 4 cups)
- 80 grams olive oil (6 Tablespoons)
- Flaky sea salt (to taste)
Instructions
- Mix Dough: In a large bowl, combine the sourdough discard and warm water. Sprinkle the instant yeast on top to activate it, noticeable by the smell and clumping. Add salt and bread flour, mixing until a cohesive dough forms. Cover with a kitchen towel and set aside in a warm place for 15 minutes.
- Stretch and Folds (3 sets over 45 minutes): After 15 minutes, remove the cover and perform one set of stretch and folds by wetting your hand, grabbing the dough from the bottom, pulling it up and folding it over the top, turning the bowl by a quarter turn between folds, repeating four times total. Re-cover and rest for 15 minutes. Repeat this stretch and fold process two more times every 15 minutes. After the third set, cover and let the dough rise until doubled in size, approximately 30 more minutes.
- Prepare the Pan: Pour 50 grams of olive oil into a non-stick metal 9×13 inch baking pan, coating the entire bottom. If sticking is a concern, line the pan with parchment paper before adding oil and dough.
- Proof Dough: Transfer the doubled dough into the prepared pan, gently stretching it to fill the pan evenly. Cover with a kitchen towel and let it rise for about 1 hour until it has doubled in size again.
- Dimple and Bake: Preheat the oven to 450ºF. Once the dough has risen, drizzle 30 grams olive oil over the surface. Use your fingers to gently create dimples in the dough, taking care not to deflate it. Sprinkle with flaky sea salt or desired toppings. Bake in the preheated oven for 25 minutes until golden and crisp on top.
- Cool and Serve: Let the focaccia cool completely before slicing and serving to enjoy its full flavor and texture.
Notes
- Make sure your water is warm (around 100ºF) to activate the yeast properly without killing it.
- Wet your hands before performing stretch and folds to prevent the dough from sticking.
- Allow the dough to proof in a warm, draft-free place for best rising results.
- You can customize your focaccia with additional toppings like rosemary, garlic, olives, or cherry tomatoes before baking.
- If you prefer a less oily focaccia, reduce olive oil slightly but keep enough to ensure moistness and crust development.
- Cooling the focaccia before slicing helps retain its airy structure.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
